Smoked h addock kichiri with pickled cauliflower

Serves 4

To serve

• 350g whole milk
• 2 bay leaves
• A few black peppercorns
• 300g smoked haddock

For the pickled cauliflower

• 4 egg yolks
• 1 handful coriander leaves
• 0 Black pepper

For the kichiri

• 500g white-wine vinegar
• 500g caster sugar
• 2 star anise
• 1 cinnamon stick
• 4 cloves
• 2 fresh Indian bay leaves
• 1 small cauliflower

• 200g yellow moong dal
• 2 tsp ground turmeric
• 1 small onion
• 2 tbsp vegetable oil
• 2 tsp cumin seeds
• 2 tsp garlic
• 2 green chillies
• 2 tsp ginger root
• 400g cooked basmati rice
• 100g unsalted butter
• 0 Salt
• 0 Fish stock

Step 1
For the pickled cauliflower, put the first six ingredients in a pan over a low heat and stir occasionally until all the sugar dissolves.

Step 2
Turn off the heat, add the cauliflower to the pickling liquor, then steep for one to two hours and store in a sterilised jar in the fridge.

Step 3
To slow poach the haddock, pour the milk into a heavy-based saucepan over a low heat, simmer the milk with the bay leaves and peppercorns, then add the haddock skin side down and poach for 10 minutes.

Step 4
Strain off the liquid and spices, cool and flake the flesh, discarding any bones and skin.

Step 5
To make the kichiri, put the moong dal and turmeric in a saucepan, cover with cold water, bring to a boil, then simmer for about 10 minutes, until the lentils have completely cooked down and all the water has been absorbed.

Step 6
Leave to cool, then puree in a blender.

Step 7
Cook the onion in the oil on medium heat until soft and translucent.

Step 8
Add the cumin, garlic, chilli and ginger, stir, then add the lentil puree, rice, haddock and butter.

Step 9
Mix gently, until everything is combined, but don’t over-stir, as the fish will break.

Step 10
Add a little stock or water and more butter, if required to make it creamy and luxurious.

Step 11
Take off the heat and season, spoon into bowls, top with a raw egg yolk and serve with the pickled cauliflower, coriander and black pepper.